I have been keen to cook with gochujang paste for a long time – its a Korean chilli paste made from red chilli, rice, fermented soya beans and salt. It’s spicy and savoury and adds a perfect kick to any Korean dish.
Today’s dinner was inspired by DakDoriTang which is a spicy braised chicken and potato stew. I roasted my chicken whole to keep it as moist as possible and served with brown basmati rice and the sauce spooned over at the end.
1 Whole Chicken
500g New Potatoes
2 Large Carrots (sliced)
200g Green Beans
2 Onions (1 cut into wedges, 1 roughly diced)
6 Cloves Garlic
1tsp Chilli Powder
2tbsp Gochujang Paste
2tbsp Soy Sauce
1tbsp Rice Vinegar
500ml Chicken Stock
3 Spring Onions – sliced
In a large casserole dish, heat up some vegetable oil and brown the whole chicken. Remove the chicken and fry the onion wedges until softened.
In the meantime, blitz the garlic, ginger and diced onion with a little water until a paste.
Add the paste to the pan with the onion wedges and add the chicken back also.
Mix the spices, chilli paste, sugar, mirin, soy sauce, vinegar into the pan and finally pour in the stock.
Let the sauce infuse and simmer for a few minutes before adding the carrots and potatoes, cover the pan with a lid and place into the oven at 180 degrees.
Roast the chicken for an hour, remove the lid, roast and crisp up the skin for a final 20minutes.
When the chicken is cooked through, remove from the pan to rest. Place the sauce pan onto the hob and simmer, add the green beans to cook through.
Serve the chicken alongside some brown rice and spoon the vegetables and sauce over the top. Finally sprinkle over some spring onion for a little freshness and tang at the end!